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i 


Book.__ 

GopyiightN?—_ 

COPYRIGHT DEFOSm 

























FOOD FOR THE DIABETIC 



THE MACMILLAN COMPANY 

NEW YORK • BOSTON • CHICAGO • DALLAS 
ATLANTA • SAN FRANCISCO 


MACMILLAN & CO.. Limited 

LONDON • BOMBAV * CALCUTTA 
MELBOURNE 


THE MACMILLAN CO. OF CANADA, Lm 

TORONTO 




FOOD FOR THE DIABETIC 


What to eat and how to calculate it with 
common household measures 


BY 

MARY PASCOE HUDDLESON 

v» 

Consulting Dietitian 


With an Introduction 
By 

NELLIS BARNES FOSTER, M.D. 

Assistant Professor of Medicine at Cornell 
University Medical School, and Associate 
Physician , New York Hospital 


> > 
) 

> > 


J&eto I?orft 

THE MACMILLAN COMPANY 
1923 


All rights reserved 


PRINTED IN THE UNITED STATES OF AMERICA 



Copyright, 1923, 

By THE MACMILLAN COMPANY 
Set up and electrotyped. Published June, 1923„ 





THE FERRIS PRINTING COMPANY 
NEW YORK 


JUN 20 '23 

©C1A705888 












TO 

DR. MARY SWARTZ ROSE 

Professor, Department of Nutrition, 
Teachers’ College, Columbia University, 
this book is dedicated in grateful appreciation 
by one of her former students. 










* 






































PREFACE 


The purpose of this book is to give diabetic 
patients, briefly and in simple language, the in¬ 
formation of the nature of their disease from a 
dietetic standpoint that is necessary in order to 
carry out their physician’s directions. This de¬ 
pends upon some understanding of the function 
of food for the normal as well as for the diabetic 
individual, and the elements of the dietetic 
treatment of diabetes. 

A method is given of calculating the diet ac¬ 
cording to the patient’s tolerance by means of 
tables in which the various carbohydrate foods, 
protein foods and fats are arranged in interchange¬ 
able quantities. The amounts of these units are 
given in grams and in ounces, and also in terms 
of household measurements; that is, standard 
half-pint measuring cup, tablespoon and teaspoon. 
The size of slices of bread or pieces of meat is 
given in inches. 

Simple recipes in individual amounts are in¬ 
cluded. 


vii 









INTRODUCTION 


The discovery of insulin and the practical use 
of it in the treatment of diabetes has created a 
general interest. This discovery is certainly one 
of the great achievements in medicine of this 
generation. Due largely to careless newspaper 
reports, however, the impression is left in the 
minds of many that the “serum treatment” so 
called, is a cure. Unfortunately no cure for dia¬ 
betes is known, and there are less than half a 
dozen cases of true diabetes recorded in medical 
literature which resulted in a recovery justifying 
the term “cure.” Intelligent scientific treatment 
of the disease can, however, usually keep the 
patient in comfort, and not infrequently the prog¬ 
ress of the disease is arrested. The use of insulin 
seems now to assure this even for the very severe 
cases which, up to a year ago, were doomed to a 
life of invalidism. Where insulin is used, how¬ 
ever, as much attention has to be given to the 
diet as before, although the diet may be more 
liberal. 

The cornerstone of all methods of treatment of 


IX 


X 


INTRODUCTION 


diabetes is diet. A diet which, in the first place, 
makes as little demand as possible on the disor¬ 
dered pancreas is essential; next, the amount of 
food taken must be sufficient to support the pa¬ 
tient and to give him energy for life’s various 
demands. These calculations are not matters of 
lucky guess or mere opinion. They can be esti¬ 
mated more accurately than the gasoline con¬ 
sumption of a motor car. 

There was a time when the diabetic was told 
what he should not eat; he might be given a list 
of those foods and, while it is true that some cases 
of mild diabetes did very well on this plan, it is 
equally true that they were the lucky ones. An 
unbalanced diet, too rich in albumen or fat not 
infrequently produced harmful, sometimes fatal, 
results. A diet must be not only sufficient, but 
it must be balanced also. 

For the patient who has diabetes, the best pros¬ 
pect of being able to live in comfort in spite of 
his disease lies in a clear understanding of his 
diet. His physician will compute for him, first, 
the number of calories (the total energy of food) 
that he requires. Depending on his age, occupa¬ 
tion, and type, this will vary from thirty to forty 
calories per kilo body weight. Next, the protein 
ration will be estimated from the patient’s weight, 
then the carbohydrate and fat. A definite ratio 


INTRODUCTION 


xi 


between carbohydrate and fat must prevail, other¬ 
wise acidosis may result. Patients are usually 
under the impression that “meats can not produce 
sugar.” The nutritive element in meat is pro¬ 
tein (albumen) and 58 per cent of protein is 
transformed into sugar in the body. 

The above facts, familiar enough to any physi¬ 
cian conversant with diabetes, serve to show the 
necessity of some manual as a guide for these 
patients. Then, too, when the patient has learned 
once for all the object of his diet-formula, he will 
have much more freedom in the choice of foods, 
since he can use foods which would under different 
conditions be forbidden. 

The methods used by Mrs. Huddleson and 
given in this manual are the result of a wide 
experience in teaching diabetics. No other sys¬ 
tem, and I have tried many, is at the same time 
so accurate in result and so comprehensible and 
practical for the patient. 

Nellis B. Foster, M. D. 




CONTENTS 


Page 


Section I. 

Rules to be observed by the Diabetic Patient. 3 
Section II. 

What is Diabetes?. 5 

Section III. 

Food and its use in the Body. 7 

Section IV. 

Food as a Source of Energy.10 

Section V. 

Equipment for Measuring Food.14 

Section VI. 

Calculation of Food Prescription. 16 

Section VII. 

Food Tables.23 

Section VIII. 

Menu Planning.31 

Section IX. 

Diabetic Recipes: Soups, broths, fish, meat, eggs, cheese 

dishes, sauces, bread substitutes, salads and dressings, 

vegetables and desserts .37 

Section X. 

Directions for Urine Examination: Equipment, Col¬ 
lecting and Method.65 

Section XI. 

Suggestions for the prevention of Diabetes. . .. 68 

Standard Table of Heights and Weights of Men and 

Women of Various Ages. 69 
























FOOD FOR THE DIABETIC 

What to Eat and How to Calculate it with 
Common Household Measures 



% 


Section I 


RULES TO BE OBSERVED BY THE 
DIABETIC PATIENT 

I. Regular visits to a physician. 

II. Strict attention to diet, according to the 
tolerance determined by the physician. 

III. Sufficient exercise, according to the phy¬ 

sician’s directions. 

IV. Prevention of infections. The diabetic 

should avoid all probable sources of in¬ 
fectious or contagious disease. Care 
should be taken to prevent cuts and 
abrasions, and any infection of the skin 
should be promptly treated by a phy¬ 
sician. 

y. Avoidance of constipation. The use of 
bran and agar biscuits, coarse vegetables, 
or mineral oil will usually relieve con¬ 
stipation in diabetic individuals. Reg¬ 
ularity of meals and of habit is an 
important factor in preventing consti¬ 
pation. 

VI. Control of diarrhea. If diabetes is com¬ 
plicated by a tendency to diarrhea, all 
3 


4 


FOOD FOR THE DIABETIC 


bran breads and mineral oil must be 
removed from the diet. If fruit is al¬ 
lowed, it should be served cooked. The 
coarse vegetables should be restricted 
as far as possible and those used should 
be finely chopped after cooking or served 
in the form of purees. Salads should 
not be used. 

VII. Good mental state. Emotional disturb¬ 
ances should be avoided by the diabetic 
since they tend to aggravate his disease. 

VIII. Adequate rest. The diabetic should have 
from eight to nine hours of sleep at 
night and short periods of rest during 
the day if possible. 

IX. Frequent bathing. The body should be 
kept clean by frequent bathing. 

X. Sufficient clothing. Since the diabetic must 
adjust himself to a lowered diet, his 
body heat must be conserved by suffi¬ 
cient clothing. 

XI. Proper care of the teeth. Diabetes tends 
to develop bad teeth. Possible dental 
infections should be prevented by visit¬ 
ing a dentist for examination every six 
months. 

XII. Habitual regularity of meals, hours of sleep, 
work and recreation should be observed. 




Section II 


WHAT IS DIABETES? 

Diabetes is a disease characterized by an inabil¬ 
ity to utilize properly sugars and starchy foods. 
Instead of using these foods normally for work 
and heat, the body excretes them as sugar in the 
urine. The diabetic individual may also convert 
protein food, such as meats, when taken in excess, 
into sugar and excrete this in the same way. 

With the greatly lessened ability to handle 
sugars and starches, there is in some cases an addi¬ 
tional difficulty in assimilating fats, which may 
result in acidosis, the danger sign of impending 
coma. 

In the treatment of diabetes the physician first 
places the patient on a low diet, in order to free 
the urine of sugar. He then determines the food 
tolerance, or, in other words, the number of grams 
of carbohydrate, protein, and fat that the patient 
can utilize without a recurrence of sugar or acido¬ 
sis. There are various methods of determining 
this tolerance, but these methods are all roads 
leading to the same end. 

5 


6 


FOOD FOR THE DIABETIC 


In possibly no other disease is diet so vitally 
important as in diabetes mellitus. Again and 
again new procedures or drugs are introduced as 
cures for this disease, only to be found of little 
or no value in its treatment. Diet still remains 
the chief means of arresting the disease and re¬ 
storing the patient to a condition more or less 
approaching the normal. It is only with intelli¬ 
gent co-operation and self-control on the patient’s 
part that the physician can secure any satisfactory 
result. 


Section III 


FOOD AND ITS USE IN THE BODY 

Food is that which, taken into the body, fur¬ 
nishes building material for the muscles, bones 
and fluids; furnishes energy for the performance 
of work and the development of body heat; and 
supplies regulating material for growth and the 
healthy maintenance of the body. Foods are 
divided into three principal classes, carbohydrates, 
protein, and fat. The carbohydrates and fats are 
the chief sources of energy, while the proteins 
supply tissue-building material for the body. 

1. Carbohydrates —Sugar and cornstarch are 
practically 100 per cent, or pure, carbohydrates. 
Breads, cereals and cereal products are largely 
' carbohydrate in the form of starch, with some 
protein and fat; they contain on the average from 
12 to 75 per cent carbohydrate. 

Fruits contain carbohydrates chiefly in the 
form of sugar. They contain very small amounts 
of protein and fat. Fresh fruits average from 7 
to 22 per cent carbohydrate, while dried fruits 
average 75 per cent carbohydrate. 

7 


8 


FOOD FOR THE DIABETIC 


Fresh vegetables range from 3 to 20 per cent 
carbohydrate, with very small amounts of protein 
and fat. Dried peas and beans are about 60 per 
cent carbohydrate and contain about 25 per cent 
protein and a small amount of fat. 

Vegetables and fruits which are relatively low 
in carbohydrate will be better tolerated by the 
diabetic than the more concentrated carbohydrate 
foods, such as breads, cereals, potatoes or bananas. 
Some carbohydrates are necessary to balance the 
fat in the diet, in order to prevent acidosis, which 
may result if fat is used in excess. 

Table 1, page 23, gives the carbohydrate con¬ 
tent, in grams, of vegetables, fruits, breads, and 
cereal products. 

2. Proteins —Meat, fish, eggs, cheese, milk and 
nuts contain large amounts of protein, also fat in 
varying amounts. Milk, cheese, nuts, oysters, and 
clams contain carbohydrates in the form of sugar 
and starch. 

The average protein requirement of the normal 
adult is from 50 to 75 grams per day. Protein 
foods must be used with caution by the diabetic, 
since the body can convert protein into sugar. 
An excess of protein foods may be as dangerous 
as an excess of carbohydrates. 

Table 2, page 26, gives the protein content, in 
grams, of meat, fish, eggs, cheese, milk, and nuts. 


9 


FOOD FOR THE DIABETIC 

n 

3. Fat —Bu{ter, olive oil, and other vegetable 
oils and rendered meat fats are practically 100 
per cent fat. Meat, milk, cheese, fish, eggs, and 
nuts contain considerable amounts of fat. Cereals, 
vegetables and fruit, with but few exceptions, are 
low in fat. 

Fats taken beyond the tolerance of the patient 
cause acidosis and must therefore be as carefully 
calculated as carbohydrates and protein. 

Table 3, page 29, gives the fat content, in 
grams, of butter, oils and other sources of fat. 

Fresh vegetables, fruits, milk, and whole cereal 
products furnish regulating material in the form 
of vitamines and mineral salts necessary for 
health and growth. These foods also furnish 
building material for the bones, tissues, and fluids 
of the body. Vegetables and fruits furnish bulk 
and acids and stimulate a healthy action of the 
intestines. Milk and cereal products, however, 
are greatly restricted in the diabetic dietary, 
because of their relatively high carbohydrate con¬ 
tent. If the tolerance permits, milk, the ideal 
bone and tissue-building food, should always be 
included in the diet of the diabetic child. Some 
fresh and uncooked vegetables in the form of 
salad, or a portion of fresh fruit, should be used 
in the daily diet of the child or adult. 


Section IV 


FOOD AS A SOURCE OF ENERGY 

The carbohydrates and fats are the chief sources 
of energy for body work and heat. Fat is a very 
useful food for most diabetics, since it is a very 
concentrated source of energy requirement. Pro¬ 
tein is the most important body tissue-building 
food, and is also a source of energy. 

If one knows the carbohydrate, protein, and 
fat content of a given quantity of food, the 
amount of energy or heat in this given quantity 
can be as accurately determined as the amount 
of energy or mileage obtainable from a gallon of 
gasoline. 

The calorie* is the unit measurement of energy 
or heat in food. The average adult needs from 
2000 to 3000 calories a day. The diabetic must 
learn to adjust himself to a lowered caloric intake. 
He must conserve his body fuel by wearing ade¬ 
quate clothing and having regular and ample 
hours of rest. The amount and kind of exercise 

*A calorie is the amount of heat required to raise four 
pounds of water one degree Fahrenheit. 

10 





FOOD FOR THE DIABETIC 11 

taken should be subject to his physician’s dis¬ 
cretion. 

The fuel or energy value of each gram of carbo¬ 
hydrate, protein, or fat in food is as follows: 

1 gram carbohydrate * 4 calories 
1 gram protein — 4 calories 
1 gram fat * 9 calories 

For example, if the diabetic’s food prescription 
were “carbohydrate, 30 grams; protein, 50 grams ; 
fat, 125 grams;” his total number of calories 
would be 1445. 


Carbohydrate. 30 grams X 4 ** 120 

Protein. 50 grams X 4 = 200 

Fat.125 grams X 9 = 1125 

Total.1445 calorie® 






12 


FOOD FOR THE DIABETIC 





ILLUSTRATION 1. 


Figure 1, Standard tablespoon; Figure 2, knife; Figure 3, 
Standard teaspoon; Figure 4, ruler; Figure 5, Standard 
half-pint glass measuring cup. 






















FOOD FOR THE DIABETIC 


13 



Figure 1, Chatillon gram scale with movable disk. An empty 
cup or dish may be placed on platform of scale and the 
dial turned by means of the knob, so that the “O” point 
coincides with the pointer. The weight of the food placed 
in the empty cup or dish will be the number of grams 
above zero indicated by the pointer. 














Section V 


EQUIPMENT FOR MEASURING FOODS 

Not only must the diabetic select his food with 
care, but he must also know the exact quantity 
of the various foods needed to meet his tolerance 
in carbohydrate, protein, and fat. 

The equipment necessary consists of a good 
scale, weighing either in grams or in ounces; a 
standard half-pint measuring cup, preferably of 
glass, divided into quarters and thirds; and a 
standard tablespoon and teaspoon. A very con¬ 
venient and accurate gram, or metric system, 
scale is manufactured by John Chatillon Sons, 
New York City. The dial on the scale is mov¬ 
able, so that the “O” point may be adjusted to 
meet the weight of glasses or cups in which food 
is placed to be weighed. The unit of weight of 
this scale is the gram, or approximately one- 
thirtieth of an ounce. In other words, thirty 
grams equal one ounce. Should it not be con¬ 
venient to obtain the gram scale, a good grade 
of household scale, weighing in ounces, with a 
platform on which to place food, may be used. 

14 



FOOD FOR THE DIABETIC 


15 


The food tables in Section VII give the weights 
of food units in both grams and ounces, their 
quantities in terms of standard half-pint measur¬ 
ing cups and level tablespoons and teaspoons, and 
the sizes of slices of bread or meat in inches. 
These measurements may be used on those occa¬ 
sions when the patient is away from home and 
unable to weigh his food as he should. 


Section VI 


CALCULATION OF THE FOOD 
PRESCRIPTION 

The diabetic individual must remember that a 
restricted and carefully calculated diet is the chief 
means of treating his disease. The food prescrip¬ 
tion is his food tolerance for twenty-four hours in 
grams of carbohydrate, protein, and fat, as deter¬ 
mined by his physician. This food prescription 
should be more or less equally divided into three 
regular meals a day. If any food is desired be¬ 
tween meals, it must be taken from the total 
allowance for the day and given at stated hours, 
as 10 A. M., 3 P. M., and 9 P. M. 

In order to understand clearly the method of 
calculating the food prescription, let us take the 
following one as an example: carbohydrate, 30 
grams; protein, 50 grams; fat, 125 grams. It is 
most convenient to fill the carbohydrate part of 
the prescription first. Section VII, page 30, gives 
lists of those vegetables that contain approxi¬ 
mately 5, 10, 15 and 20 per cent carbohydrate. 
Page 23, Table 1, gives the amounts of each of 


16 


FOOD FOR THE DIABETIC 


17 


these classes of vegetables that will contain 5 
grams of carbohydrate. For a diet containing but 
30 grams of carbohydrate, it is best to use 
chiefly those vegetables listed in the 5 per cent 
group, with a small amount selected from the 10 
per cent group. If a patient is allowed as much 
as 25 or 30 grams of carbohydrate, it is advisable 
to use one portion of fruit, containing 10 grams 
of carbohydrate and selected from the list of fruits 
in Table 1. Unless a patient is on an allowance 
of at least 40 or 50 grams of carbohydrate per day, 
it is best not to use cereals or any breads, with 
the exception of the practically carbohydrate-free, 
washed bran biscuits and muffins for which 
recipes are given. 


With these points in 

mind, it will be seen that 

a prescription for 30 grams of carbohydrate can 

best be filled by the following: 



Carbo¬ 

hydrate 

Protein Fat 


grams 

grams grams 

Any one portion of fruit taken 



from Table 1. 

10 


15 oz., 450 gms., or 3 to 4^ 

cups 5% vegetables. 

2 oz., 60 gms., or Yz cup 10% 

15 

6 

vegetables. 

4 

1 

Total. 

29 

7 


It is safest to keep the total carbohydrate allow- 






18 FOOD FOR THE DIABETIC 

ance a little under rather than over the prescribed 
amount. 

We will next fill the protein part of the prescrip¬ 
tion, keeping in mind that the small amount of 
protein in the vegetables selected has already used 
up 7 grams of the protein allowance, leaving a 
remainder of 43 grams. The Table of Protein 
Equivalents, page 26, gives the amount of cooked 
and uncooked meats, fish, cheese, eggs, milk, or 
nuts that will contain 6 grams of protein. It will 
be seen that in this table only oysters, clams, 
milk, and some nuts contain an appreciable 
amount of carbohydrate. If any of these foods 
are used, it means a reduction of the vegetables 
allowed on which the patient depends for the 
satisfying bulk in his diet. 

The remaining protein, that is, 43 grams, may 
be supplied as follows: 


Carbo¬ 
hydrate Protein Fat 

grams grams grams 

2 eggs. 12 12 

1 oz., 30 gms., or 2 tablespoons 

cream cheese. .. 6 8 

4 oz., or 120 gms. lean meat, 

weighed raw. 

or 

3 oz., or 90 gmz. cooked lean 

meat. 


or 











FOOD FOR THE DIABETIC 


19 


4 oz., or 120 gms. lean boiled 

ham. 

or 

4% oz., or 140 gms. fish, weigh¬ 
ed raw. 

or 

4 oz., or 120 gms. cooked fish. .. 24 12 

Total .. 42 32 

In place of cheese, an extra egg or bacon may 
be used in the above calculation. 

The carbohydrate and protein needs have now 
been met. The balance of fat still to be provided 
is 125 minus 32, or 93 grams, and may be supplied 
from the Table of Fat Equivalents, on page 29, as 
follows: 



Carbo¬ 

hydrate 

Protein 

Fat 


grams 

grams 

grams 

5 tablespoons butter. 



60 

3 tablespoons heavy cream 
(40%). 

1 

1 

18 

1 tablespoon mayonnaise. 



15 


— 

— 

— 

Total. 

1 

1 

93 

Adding up the three totals, we 

have: 



Carbo¬ 

hydrate 

Protein 

Fat 


grams 

grams 

grams 

Vegetables and fruits. 

29 

7 


Eggs, cheese and meat. 


42 

32 

Fats. 

1 

1 

93 


— 

— 

-- 

Final total. 

30 

50 

125 












20 FOOD FOR THE DIABETIC 

Or let us take a food prescription such as this: 
carbohydrate, 70; protein, 50; and fat, 170. How 
may this rather liberal food allowance be calcu¬ 
lated? 


1 portion fruit. 

1 portion cereal from Table 1. 

1 oz., 30 gms., or 1^ slices 

bread. 

10 oz., or 300 gms. 5% vege¬ 
tables . 

5 oz., or 150 gms. 10% vege¬ 
tables . 

6% oz., 200 gms., or 1 glass 

milk. 

1% oz., 35 gms. bacon, cooked 

1 egg. 

3 oz., or 90 gms. lean meat un¬ 
cooked. 

or 

2J4 oz., or 67 gms. meat cooked 
1M tablespoons mayonnaise. 
10 tablespoons 40% cream.... 

3% tablespoons butter. 

% oz., 25 gms., or 5 ripe olives 

Total. 


Carbo¬ 

hydrate 

Protein 

Fat 

grams 

grams 

grams 

10 



10 

2 


15 

2 


10 

6 


10 

2 


10 

6 

8 


6 

18 


6 

6 



18 

9 



20 

4 

4 

60 



45 

1 


5 

70 

51 

171 


Again we may take for illustration a food pre¬ 
scription such as this: carbohydrate, 15; protein, 
25; fat, 40. How may this very low allowance 
be filled? The following is suggested: 














FOOD FOR THE DIABETIC 


21 


Yi of any portion of fruit in 

Table 1. 

10 oz., or 300 gms. 5% vege¬ 
tables. 

1 egg. 

2 Yi oz., or 75 gms. lean meat, 

uncooked. 

or 

2 oz., or 60 gms. lean meat, 

cooked. 

or 

V/l oz., or 75 gms. boiled ham 
or 

3 oz., or 90 gms. fish un¬ 
cooked. 

or 

oz., or 75 gms. fish cooked 

tablespoons butter. 

2 tablespoons 40% cream.... 

Total. 


Carbo¬ 
hydrate Protein Fat 

grams grams grams 

5 

10 4 

6 6 


15 8 

15 
12 

15 25 41 


In a low diet such as the above, thrice-boiled 
5 per cent vegetables are particularly useful as 
“fillers,” since they are practically starch-free and 
may be safely used to meet the patient’s need of 
satisfying bulk. Gelatine or agar desserts made 
with non-carbohydrate fruit flavors may be given 
also, and do not need to be reckoned as having 
food value. 

In filling a food prescription, it is neither prac¬ 
tical nor necessary that the carbohydrate, protein, 










22 


FOOD FOR THE DIABETIC 


or fat amounts should reach the exact number of 
grams called for; it is necessary that they should 
not too greatly exceed this exact number. One or 
two grams over or under are permissible. Calcu¬ 
lations involving detailed fractions are impractical 
for everyday use. 

Suggestions as to the arrangement of the above 
three food prescriptions are given in Section VIII. 



Section VII 


FOOD TABLES* 

I. Table of Carbohydrate Equivalents 

VEGETABLES 

Any one of the following amounts contains 
approximately 5 grams of carobhydrate. The 
amount of fat in most vegetables is negligible 
and does not need to be considered in calculating 
the diet. See page 30 for lists of 5, 10, 15, and 20 
per cent carbohydrate vegetables. The weights 
given are of the edible portion of either canned 
or fresh vegetables. 


Carbo¬ 
hydrate Protein 
grams grams 


5% vegetables, 5 oz., 150 gms., or 1 to 

\ x /2 cups. 5 2 

10% vegetables, 2Y oz., 75 gms., or Yl cup 5 1 

15% vegetables, 1% oz., 35 gms., or to 

H cup. 5 1 

20% vegetables, oz., or 25 gms. 5 1 


♦All measurements given are for level tablespoon, tea¬ 
spoon and standard one-half pint measuring cup. 

23 





24 FOOD FOR THE DIABETIC 

FRUITS 

Any one of the following portions contains 
approximately 10 grams of carbohydrate. Weights 
given are of fresh fruits as purchased, unless 
otherwise specified. Canned fruits, when canned 
without sugar, may be used in place of fresh. The 
amount of protein and fat in most fruits is negli¬ 
gible, and does not need to be considered in 
calculating the diet. 


Weight of 'portion 

Grapefruit, 34 small, diameter 4 inches.5 oz. or 150 gms. 

Grapefruit, edible portion.4 oz. or 120 gms. 

Grapefruit juice, 7 tablespoons.3 £4 oz. or 110 gms. 

Watermelon, edible portion.5 oz. or 150 gms. 

Strawberries, edible portion, % cup.434 oz. or 135 gms. 

Peaches, 1 medium.434 oz. or 130 gms. 

Orange, 1 small, 234 inches in diameter.4 oz. or 120 gms. 

Orange, edible portion.3 oz. or 90 gms. 

Orange juice, 5 tablespoons.2^ oz. or 80 gms. 

Lemon juice, 6 tablespoons.334 oz. or 100 gms. 

Cranberries, % cup, or pineapple, fresh, edible 

portion.334 oz. or 100 gms. 

Muskmelon, 34 small.7 oz. or 210 gms. 

Muskmelon, edible portion.334 oz. or 100 gms. 

Apple, 1 small, 2% inches in diameter.3 oz. or 90 gms. 

Blackberries, 34 cup, 25 berries.3 oz. or 90 gms. 

Currants, % cup, or raspberries 34 cup.2£4 oz. or 80 gms. 

Apricots, 1 small, or pear, 1 small. 2 % oz. or 80 gms. 

Grapes, 14 Malaga.234 oz. or 70 gms. 

Blueberries, 34 cup, cherries or huckleberries, 

34 cup scant.2 oz. or 60 gms. 

Banana, edible portion, 34 average, or plum, 

1 large.134 oz. or 45 gms. 























FOOD FOR THE DIABETIC 


25 


BREADS 

Any one of the following portions contains 
approximately 10 grams of carbohydrate. The. 
amount of fat in breads is negligible, and does 
not need to be considered in calculating the diet. 

Carbo¬ 
hydrate Protein 
grams grams 


White, % oz., 20 gms., or 2 small slices 

(Sy 2 X2V 2 X 34 inch). 10 2 

Whole wheat, % oz., 20 gms., or 1 slice 

(2'A X 2% X M inch). 10 2 

Rye, % oz., 20 gms., or 1 slice (4 X 3 X 

V 2 inch). 10 3 

Gluten, 134 oz., 35 gms., or 2 slices (334 

X 3 X 3^ inch). 10 10 


(The above is an average sample of gluten 
bread containing 30 per cent carbohydrate. Very 
few gluten breads are starch-free.) 

CEREALS 

Any one of the following portions contains 
approximately 10 grams of carbohydrate. The fat 
content of cereals is negligible, and does not need 
to be considered in calculating the diet. 

Carbo¬ 
hydrate Protein 
grams grams 


Corn flakes, y 2 oz., 15 gms., or % cup. 10 1 

Farina, uncooked, y 2 oz., 15 gms., or 134 

tablespoons. 10 2 

Macaroni, uncooked, 34 oz., or 15 gms. 10 2 







26 


FOOD FOR THE DIABETIC 


Macaroni, cooked, 2% oz., 70 gms., or Yi 

cup (scant). 10 

Oatmeal, rolled, uncooked, Yz oz., 15 gms., 

or Y cup. 10 

Oatmeal, rolled, cooked, 3 oz., 90 gms., 

or Yi cup (scant). 10 

Rice, boiled, oz., 40 gms., or Y cup 10 
Rice, puffed, Yz oz., 15 gms., or % cup 

(scant). 10 

Wheat, puffed, % oz., 15 gms., or Y cup. 10 
Wheat, shredded, Y oz., 15 gms., or Yz 
biscuit. 10 


2 

2 

2 

1 

2 

2 

2 


II. Table of Protein Equivalents 

Any one of the following portions contains 
approximately 6 grams of protein: 

MEATS 


Meat (lean, without bones), 
beef, chicken, lamb, mutton, 
pork, turkey or veal. 
Uncooked, 1 oz. or 30 gms. . 
Meat, as above. 

Cooked, Y oz., 22 gms., or 
slice (2% X 3 X Y inch) .. 
Bacon, cooked, 1% oz., 35 
gms., or 4 to 6 slices (4% X 

2 X H inch). 

Chicken, broiler (with bones), 
Uncooked, oz. or 50 gms. 
Ham, lean, boiled, 1 oz., 30 
gms., or slice (4 X 4 X Ys 
inch). 


Protein 

Fat 

Carbo¬ 

hydrate 

grams 

grams 

grams 

6 

3 

•• 

6 

4 

•• 

6 

18 

.. 

6 

1 

•• 

6 

5 














FOOD FOR THE DIABETIC 

FISH 


27 


Fish (non-fatty, edible por¬ 
tion), such as bluefish, cod, 
flounder, haddock, or tunny. 
Uncooked, 1)4 oz.,or 35gms. 6 

Cooked, 1 oz., 30 gms., )4 
cup, or slice (1 X 2)4 X 1 

inch). 6 

Fish (fatty, edible portion), 
such as butter-fish, halibut, 
mackerel, salmon, or sar¬ 
dines. 


Uncooked, 1)4 oz., or 35 gms. 6 

Cooked, 1 oz., 30 gms., or )4 

cup. 6 

Clams, 2)>i oz., 70 gms., or 6 

average. 6 

Lobster, or crab-meat, 1 oz., 

35 gms., or )4 cup. 6 

Oysters, 3)4 oz., 100 gms., or 

6 large. 6 

Shrimp, % oz., 22 gms., or 4 to 
5 average. 6 


CHEESE 

American, % oz., 22 gms., or 


piece (1 X 1 X 1 % inch) .. 6 

Cottage, 1 oz., 30 gms., or 2 

level tablespoons. 6 

Cream, 1 oz., 30 gms., 2 level 
tablespoons, or )4 package. 6 

Neufchatel, or Roquefort, 1 
oz., 30 gms., or 2 level table¬ 
spoons . 6 

Swiss, z /i oz., 22 gms., or slice 
(4 )4 X 3 V 2 X l A inch). 6 


1 

1 


3 

3 


3 


1 

1 4 


8 


1 


8 

8 

8 











28 


FOOD FOR THE DIABETIC 


EGGS 

1 egg. 6 

1 egg yolk. 3 

1 egg white. 3 


6 

6 


MILK 

Whole milk, 6 Yz oz., 200 gms., 

1 medium glass, or % meas¬ 
uring cup. 6 8 10 


NUTS* 


Almonds, 1 oz., 30 gms., or 30 

average nuts. 

Brazil nuts, 1 % oz., 35 gms., 

or 4 to 5 nuts. 

Butternuts, % oz., 20 gms., or 

6 to 7 nuts. 

Filberts, or hickory nuts, l}4 
oz., 40 gms., or 40 nuts... . 
Pecans, 2 oz., 60 gms., or 50 

nuts. 

Walnuts, English, 1% oz., 35 

gms., or 7 to 8 nuts. 

*Weights of nuts given 


6 16 5 

6 23 3 

6 12 1 

6 27 5 

6 42 9 

6 22 6 


are of the edible portion. 


III. Table of Fat Equivalents 

Any one of the following portions contains 
approximately 15 grams fat. 












FOOD FOR THE DIABETIC 


29 



Protein 

Fat 

Carbo¬ 

hydrate 


grams 

grams 

grams 

Alligator pear (as purchased) 

4 oz., or 115 gms. 

2 

15 

5 

Bacon, cooked, 1 oz., 30 gms., 
or 3 to 5 small slices. 

5 

15 


Butter, % oz., 17 gms., 1)4 
level tablespoons, or 1 square 
% inch thick. 


15 


Cream (20%) 234 oz., 75 

grms., or 5 tablespoons. 

2 

15 

3 

Cream (40%) 134 02 . 

40 gms., or 234 tablespoons 

1 

15 

1 

Fat of bacon, chicken, or meat; 
olive oil, oleomargarine, or 
mayonnaise, 34 oz., 15 gms., 
or 1 level tablespoon. 


15 


Olives, ripe, 234 oz., 75 gms., or 
10 to 15 olives. 

1 

15 

3 

Olives, green, 234 oz., 75 gms., 
or 10 to 15 olives. 


15 

6 

Peanut butter, 1 oz., 30 gms., 
or 2 tablespoons. 

9 

15 

5 

Note:—The top 4 oz., or 34 cup of bottled milk is 

20% cream. 


Vegetables Grouped According to Their 
Carbohydrate Content 

5% Vegetables 

Asparagus, beet greens, Brussels sprouts, cabbage, 
celery, cauliflower, chard, cucumber, egg plant, 
endive, green pepper, kale, kohl-rabi, leeks, let- 











30 


FOOD FOR THE DIABETIC 


tuce, parsley, radishes, rhubarb, sauerkraut, sea 
kale, sorrel, spinach, string beans, tomatoes, and 
water cress. 


10% Vegetables 

Beets, carrots, okra, mushrooms, onions, pumpkin, 
squash, and turnips. 

15% Vegetables 

Artichokes, canned or cooked green lima beans, 
parsnips, and canned or cooked green peas. 

20% Vegetables 

Baked beans, canned or fresh green corn, canned 
red kidney beans, white potatoes, and canned 
succotash. 

Note: —Bulletin No. 28 of the U. S. Depart¬ 
ment of Agriculture, Rose’s “Laboratory Hand¬ 
book for Dietetics” and “Feeding the Family,” 
are the authorities for the above food values. 
The bulletin may be obtained by sending ten 
cents in stamps to the Superintendent of Docu¬ 
ments, Government Printing Office, Washington, 
D. C. 


Section VIII 


MENU PLANNING 

After the patient’s total daily food requirement 
has been calculated, according to the method out¬ 
lined in Section VI, it is usually most convenient 
to weigh or measure this total amount in the 
morning and keep it separate from the rest of the 
family food. This method calls for only one 
weighing operation a day. The total amount 
measured out should then be divided into three 
parts, a part for each of the next three meals— 
dinner, supper, and breakfast of the following 
morning. 

The food prescription: carbohydrate, 30; pro¬ 
tein, 50; fat, 125; which has been calculated in 
Section VI, may be arranged as follows: 

Breakfast 

1 portion fruit from Table 1 
i egg 

3-1/3 oz., or 100 gms. 5% vegetables 
Bran biscuits 
1 tablespoon butter 

Coffee with 1 tablespoon cream, and saccharine if 
desired 


31 


FOOD FOR THE DIABETIC 


32 


Dinner 

Clear broth, or vegetable soup, made with a small 
portion of the day’s allowance of 5% vegetable 
Day’s allowance of meat, fish or poultry, which may 
be weighed before or after cooking 
2^2 oz., or 75 gms. 10% vegetables 
3-1/3 oz., or 100 gms. 5% vegetables 
2 tablespoons butter 
1 tablespoon cream 
Bran biscuits 

Coffee or tea, with saccharine 


Supper 

1 egg omelette 

3-1/3 oz., or 100 gms. 5% vegetables, cooked 

5 oz., or 150 gms. 5% vegetables, uncooked, and in 
the form of a salad such as tomato and lettuce 
salad 

1 tablespoon mayonnaise 

2 tablespoons butter 

1 tablespoon cream 

Bran biscuits 

Cocoa made from cocoa shells and sweetened with 
saccharine 


The second prescription calculated in Section 
V: carbohydrate, 70; protein, 50; and fat, 170; 
can be divided, for example, into the following 
menus: 

Breakfast 

1 portion fruit from Table 1 
1 portion cereal from Table 1 



FOOD FOR THE DIABETIC 


33 


4 tablespoons cream for cereal and coffee 
Bran biscuits with 1 tablespoon butter 
Coffee 


Dinner 

Day’s allowance of meat 
5 oz., or 150 gms. 10% vegetables, cooked 
3 oz., or 90 gms. 5% vegetables, as salad 
1-1/3 tablespoons mayonnaise 
1 slice bread 
5 ripe olives 
1 % tablespoons butter 
3 tablespoons cream 

Coffee or tea with part of the cream, the remainder 
may be used on vegetables 


Supper 

Broth, or soup, with 2 oz., or 60 gms. 5% vegetables 
1-1/6 oz., or 35 gms. bacon, cooked 
5 oz., or 150 gms. 5% vegetables, cooked 
y 2 slice bread 

3 tablespoons cream, to be used on vegetable or in 
soup 

1 tablespoon butter 

Custard made of 1 egg and cup of milk; or egg may 
be served with bacon, and milk used as beverage. 

The third prescription calculated in Section VI: 
carbohydrate, 15; protein, 25; fat, 40; may be 
arranged in the following menus: 


34 FOOD FOR THE DIABETIC 

Breakfast 

1/2 portion of any fruit in Table 1 
1 egg 

Bran biscuits 

1 tablespoon butter 

Coffee with y 2 tablespoon cream 

Dinner 

Broth 

Day’s allowance of meat 
3-1/3 oz., or 100 gms. 5% vegetables 
“Fillers” of thrice-cooked vegetables, prepared accord¬ 
ing to directions on page 54. 

2 teaspoons butter 
y 2 tablespoon cream 
Bran biscuits 

Supper 

Soup made of meat stock or broth and 1 oz., or 30 
gms. of any 5% vegetable 
2V 2 oz., or 75 gms. 5% vegetables, cooked 
3-1/3 oz., or 100 gms. 5% vegetables as salad to be 
served with vinegar, salt and pepper 
Bran biscuits 
1 teaspoon butter 

Jelly dessert made with sugar-free fruit extract and 
served with remainder of cream 

In dividing the total amount of food one may 
suit the patient’s taste to some extent, keeping in 
mind, however, that it is safest to divide it in such 
a manner that no one meal contains a preponder¬ 
ance of the day’s allowance of carbohydrate. The 


FOOD FOR THE DIABETIC 


35 


fat that has been estimated is the only fat that 
can be used for dressing vegetables or in the mak¬ 
ing of an omelette. On the days when white- 
fleshed (non-fatty) fish is used, add one extra 
teaspoon of fat for each two ounces of fish al¬ 
lowed. The portion of fruit may be divided into 
two portions by taking one-half of a small orange, 
for example, for breakfast, while the remaining 
half can be made into a jelly sweetened with sac¬ 
charine and served as a dessert for dinner or 
supper, with part of the day’s allowance of 
cream, whipped. Instead of cream cheese being 
used with a salad, the same proportion of Ameri¬ 
can cheese may be used, grated over one of the 
servings of 5 per cent vegetable, as in cabbage au 
gratin, or in a cheese omelette. 

Coffee, tea, cocoa made from cocoa shells, 
washed bran and agar biscuits, and mineral oils 
need not be considered in the calculation of the 
diet, as they have no food value. Meat broth and 
thrice-cooked vegetables prepared according to 
directions given in Section VIII are classed as 
“fillers,” as they have very little food value, and 
do not need to be weighed. Broths should not 
be too highly salted, because too much salt may 
result in a retention of water in the body, causing 
a temporary swelling of the face and extremities. 
The bran and agar biscuits, for which a recipe is 


36 


FOOD FOR THE DIABETIC 


given, make a very useful bread substitute, espe¬ 
cially since they are valuable in relieving con¬ 
stipation, a condition quite prevalent among 
diabetics. If gluten breads are used, then less 
meat can be given, gluten flour being high in 
protein. Most gluten breads contain considerable 
starch as well. For those who are on a very re¬ 
stricted fat allowance, mineral oil is useful in the 
preparation of salad dressings, since this oil is 
not digested by the body and cannot give rise to 
acidosis. Gelatine desserts using sugar-free fruit 
flavors also come under the classification of extras 
or “fillers.” 

Seasonings, such as salt, pepper, paprika, onion 
and celery salt, bay-leaf, parsley, and vinegar, 
may be used in moderation, and are not considered 
as having food value. Spices, such as cinnamon 
and nutmeg, and flavoring essences, such as 
vanilla, lemon, or orange, may be used in the 
preparation of diabetic custards and other desserts. 



Section IX 


DIABETIC RECEIPES* 

BROTHS and SOUPS 

BEEF, MUTTON, CHICKEN OR VEAL BROTH 

1 lb. meat (beef, mutton, 1 qt. cold water 
veal or chicken) 1 teaspoon salt 

Cut meat into small pieces, cover with water, add 
salt, let stand one-half hour, then heat gradually 
to the boiling point. Simmer gently 2 or 3 hours. 
Allow to cool, over night if possible, then skim 
off all fat. Strain through a coarse sieve. A cup 
of broth (one serving) may be heated when re¬ 
quired and one-half teaspoon of chopped pars¬ 
ley, onion or green pepper added as seasoning. 
A little onion or celery salt, paprika or a bay 
leaf may also be used as seasoning. Prepared 
bouillon cubes may be used in moderation, and are 
considered as having practically no food value. 
Broths should not be too highly salted, as an 
excess of salt may result in retention of water in 

♦All measurements given are for level tablespoon, tea¬ 
spoon and standard one-half pint measuring cup. 

37 


38 


FOOD FOR THE DIABETIC 


the body, thus causing a temporary swelling of 
the lower extremities and of the face. Broths, 
unless very concentrated, are considered as having 
no food value. 

CLAM BROTH 

3 clams 

1 cup water Salt and pepper to taste 

Scrub clams, place in water and heat until shells 
open; then take from water, and remove clams 
from shells. Chop clams into small pieces and 
return to water. Cook 15 minutes. Season, 
strain and serve. One or two tablespoons of 
cream may be added if allowed in diet. 

VEGETABLE SOUP 

2 cups clear meat broth 

5% vegetables (50 gms., 1-2/3 oz., or approximately 
cup) 

10% vegetables (10 gms., 1/3 oz., or approximately 1 
level tablespoon) 

Salt and pepper to taste 

Instead of using plain broth, part of the day’s 
allowance of vegetables may be prepared and 
added to broth and cooked until tender. The 
total amount of 5 per cent vegetables used may 
be a combination of tomato, cabbage and celery. 
Either carrots or onions may be used to make up 
the 10 grams of 10 per cent vegetables. 


FOOD FOR THE DIABETIC 


39 


CREAM OF VEGETABLE SOUP 

1 cup puree and juice of any 5% vegetable 
1 cup broth, meat stock, or water 
Salt and pepper to taste 
1 egg yolk 

Any 5 per cent vegetable, cooked or canned, such 
as tomatoes, asparagus, spinach, celery, or cauli¬ 
flower, may be rubbed through a sieve, then added 
to broth or water and brought to boiling point. 
Season with salt and pepper to taste. Just before 
serving, beat egg yolk slightly, add to it, slowly, 
a little of the hot mixture, stirring all the while, 
then stir mixture into the soup. Do not allow 
to boil after adding egg yolk. A teaspoon of 
finely chopped parsley, onion or celery salt may 
be added for flavor. Two tablespoons of cream 
(if allowed in diet) may be added to soup just 
before serving. 

In making cream of asparagus soup, the tender 
tips should be reserved and added to soup when 
serving. 


JELLIED CHICKEN BROTH 

Prepare chicken broth according to directions 
given under broths. Soak 1 teaspoon of gelatine 
in 2 tablespoons of cold water five minutes, then 
add one-half cup of boiling-hot chicken broth 
seasoned to taste with salt and celery salt. Set 


40 


FOOD FOR THE DIABETIC 


aside in a cool place until firm. Other broths, 
such as clam and beef, may be prepared in the 
same way. 


MUSHROOM SOUP 

4 mushrooms 1 egg yolk 

2 teaspoons butter 1 tablespoon heavy cream 

1 cup chicken stock Salt, pepper, and onion salt 

Clean mushrooms, chop and cook slowly in butter 
five minutes, add stock and simmer ten minutes. 
Rub through sieve, reheat and add egg yolk 
slightly beaten, cream and seasonings to taste. 

ONION SOUP 

Follow directions and amounts used in above 
recipe for Mushroom Soup, substituting 1 small 
onion, chopped, for mushrooms and let simmer 
in stock 20 minutes, or until tender. Omit onion 
salt in seasoning. 


FISH 

BAKED FISH 

Place a halibut steak or any fish suitable for bak¬ 
ing in a small baking pan or casserole, brush over 
with 1 teaspoon of the day's allowance of butter, 
melted. Season with salt and pepper. Bake in 


FOOD FOR THE DIABETIC 


41 


a moderate oven for about 20 minutes. One slice 
of bacon raw, weighing y 2 oz., or 15 gms., may 
be placed over fish instead of butter. Garnish 
with parsley and serve plain or with any of the 
fish sauces, for which recipes are given. 

BROILED FISH 

Place fish in a lightly greased double-wire broiler, 
season with salt and pepper, brush with 1 tea¬ 
spoon of melted butter, turn often while broiling. 
The time of cooking will vary with the size or 
thickness of fish. Fish is done when the flesh 
separates easily from the bone. 

BOILED FISH 

Place fish in steamer or in a wire basket placed 
over boiling water, cover and cook 15 to 20 min¬ 
utes until done. Baked, broiled or boiled fish may 
be served with any of the following sauces: 

MEAT and FISH SAUCES 

CUCUMBER SAUCE 

Pare one-half fresh cucumber, grate or put 
through food chopper. Season with salt, pepper, 
and vinegar. A small piece of red pepper, finely 
chopped, may be added. 


42 


FOOD FOR THE DIABETIC 

TOMATO SAUCE 

To one cup of cooked and strained tomato juice 
and pulp, add one-half teaspoon of chopped onion 
and a small piece of Irish moss. Cook gently 10 
to 15 minutes, strain, season, and serve. 

HOLLANDAISE SAUCE 

2 tablespoons butter 3 tablespoons water 

y 2 tablespoon vinegar Salt and pepper 

1 egg yolk 

Put butter, vinegar and water in small saucepan, 
place over hot water. When hot, add a small 
amount of the hot mixture to the egg yolk, mix 
well. Then add slowly to mixture in saucepan, 
stirring continually. Season and serve while hot. 

HORSERADISH SAUCE 

Two teaspoons of grated horseradish (food value 
approximately 1 gram of carbohydrate) may be 
added to one-half the recipe for Hollandaise 
Sauce, and served with fish. 

SAUCE TARTARE 

To one tablespoon of mayonnaise, add one-half 
teaspoon of finely chopped green or red pepper, 




FOOD FOR THE DIABETIC 43 

chopped sour cucumber pickle (made without 
sugar), and chopped chives. 

SPANISH SAUCE 

% tablespoon butter 1 small tomato 

V 2 green pepper 1 tablespoon chopped celery 

y 2 small onion Salt and pepper 

Melt butter, add green pepper, onion, an,d celery, 
finely chopped. Let brown slowly ten minutes, 
then add tomato, peeled and cut into small pieces. 
Cook ten minutes, season and serve. This sauce 
may be served with plain or puffy omelette. 


PARSLEY BUTTER 

1 tablespoon butter 1 teaspoon lemon juice i}/ 2 

1 teaspoon chopped parsley gram carbohydrate) 

Salt and pepper 

Cream butter, add lemon juice, salt, pepper, and 
chopped parsley. Serve with steak or fish. 


MINT SAUCE 

2 tablespoons mint leaves % grain saccharine 
14 cup vinegar 

Add vinegar to finely chopped mint leaves. Let 
stand 30 minutes in warm place to infuse. Add 
saccharine. 


44 


FOOD FOR THE DIABETIC 
MEAT 


PAN-BROILED BEEF CAKES 

Put a piece of the upper part of round steak 
through the food chopper, shape into small cakes. 
Put 1 teaspoon of fat in a small frying pan. When 
very hot, put in cakes, sear on both sides and cook 
five to ten minutes. Season with salt, pepper, 
and onion salt, if desired, and serve. 

BROILED BACON 

Place bacon on wire rack over baking pan. Cook 
in a moderately hot oven until crisp. 

BEEF STEW 

Cut lean beef or lamb into uniform pieces. Put 
1 teaspoon of fat in frying pan. When very hot, 
add meat and sear or brown thoroughly. Then 
add hot water to cover. Simmer gently for one 
hour, then add part of the day’s allowance of 5 
and 10 per cent vegetables, cut in small pieces, as 
follows: 1 oz., or 30 gms. of celery; 2 oz., or 60 
gms. of tomato, and 2 y 2 oz., or 75 gms. of car¬ 
rots, turnips and onion. Cook until vegetables 
are tender, season and serve. 


FOOD FOR THE DIABETIC 


45 


BOILED DINNER 

2 oz., or 60 gms. corned 3 oz., or 90 gms. 10% vege- 

beef tables 

3 oz., or 90 gms. cabbage 

Simmer meat in three cups of boiling water until 
tender. Remove meat. Skim off fat from water, 
and add vegetables. Cook until tender. Re¬ 
heat meat and serve. Equal parts of carrots, 
beets, and turnips may be used for the 10 per 
cent vegetables. 


ROASTS OR CHOPS 

In serving roast meat, or poultry, or broiled chops, 
weigh solid meat without bone or fat, after cook¬ 
ing. Meat drippings or fat may be used if meas¬ 
ured and accounted for in calculating the day’s 
allowance of fat. 


EGGS 

BUTTERED EGG 

Put one teaspoon melted butter in small casserole 
or baking dish. Break egg into cup and slip into 
the baking dish. Sprinkle with salt and a little 
pepper and bake in oven until white is firm. 


46 


FOOD FOR THE DIABETIC 

BAKED EGG IN TOMATO 

Cut a splice from the stem end of a tomato, scoop 
out pulp. Break egg and slip into the hollowed 
tomato. Season and bake until egg is firm. 


PLAIN OMELET 

1 egg 1 teaspoon butter 

1 tablespoon cream Salt and pepper 

Beat egg slightly, add cream and seasonings. Put 
butter in small omelet pan; when hot, turn in 
egg mixture and prick and lift with fork while 
cooking. Fold, turn out on hot plate, and serve. 


PUFFY OMELET 

1 egg 1 teaspoon butter 

1 tablespoon boiling water Salt and pepper 

Separate yolk from white. Beat white until stiff 
and yolk until thick and lemon colored. Add 
boiling water and seasonings to egg yolk, fold in 
stiffly beaten white, turn into hot buttered pan, 
brown two to three minutes over fire, then place 
pan in moderate oven for one or two minutes. 
Fold half over and serve immediately. A little 
grated American cheese, chopped ham, or parsley 
may be added to mixture before turning into 
omelet pan. 







FOOD FOR THE DIABETIC 
CHEESE RECIPES 


47 


CELERY AND CHEESE SALAD 

Select small stalks of celery having deep grooves, 
wash, dry and cut into two-inch pieces. Fill stalks 
with cream, cottage or Neufchatel cheese, sea¬ 
soned with salt and paprika. Serve on lettuce 
with French dressing. 

TOMATO AND CHEESE SALAD 

Peel one medium sized tomato, cut into quarters 
and arrange on bed of lettuce with one ounce of 
cream or cottage cheese shaped in small balls. 
Serve with French or mayonnaise dressing. 

GREEN PEPPER AND CHEESE SALAD 

Wash, cut into halves crosswise, and remove seeds 
from green pepper. Fill halves with mashed and 
seasoned cream or cottage cheese. Cut filled pep¬ 
per halves into thin slices and arrange on bed 
of lettuce. Serve with French or mayonnaise 
dressing. 


CHEESE RAREBIT 

2 oz. mild American cheese 2 tablespoons cream 
y 2 egg teaspoon mustard 

1 teaspoon butter Salt, paprika 




48 


FOOD FOR THE DIABETIC 

Melt butter in sauce pan, add cheese finely 
chopped, and seasonings. Stir continually. As 
cheese begins to melt, add cream slowly, and last 
of all add one-half of a slightly beaten egg. 

CAULIFLOWER WITH CHEESE 

Separate boiled cauliflower into pieces and ar¬ 
range in small baking dish. Season with salt and 
pepper, add two tablespoons of cream and sprinkle 
with one ounce or less of grated American cheese. 
Place in moderate oven until brown. Cooked 
cabbage may be used in place of cauliflower. 

DIABETIC BREADS 

BRAN CAKES (NO FOOD VALUE) 

3 cups bran y 2 teaspoon cinnamon 

1 ~y 2 tablespoons India gum Saccharine 
1 tablespoon mineral oil Water to mix 
teaspoon salt 

Place bran in cheese-cloth bag and wash under 
running water until water runs clear and bran is 
free of starch. Wring dry and place in bowl. Add 
salt, cinnamon, India gum, mineral oil, and sac¬ 
charine if desired. Add just enough water to 
make a stiff paste, and mix and knead thoroughly. 
Turn mixture into a baking pan greased with 
mineral oil, spread out one-quarter inch thick, 





FOOD FOR THE DIABETIC 49 

cut into squares, and bake in a moderate oven 
until crisp. 

BRAN AND AGAR BISCUITS (NO FOOD VALUE) 

3 cups bran y 2 teaspoon salt 

2 tablespoons agar ^4 teaspoon cinnamon 

1 cup water 

Wash bran according to directions given in above 
recipe. Drain bran and spread in a pan to dry. 
Place in bowl, add salt, and cinnamon if desired. 
Add agar to water and boil slowly five minutes, 
then stir into mixture in bowl to make a stiff 
paste. Turn out on board, spread out to one- 
quarter inch in thickness and cut into small 
squares. Allow to dry over night, then bake in a 
moderate oven until crisp. 

BRAN AND CELLU-FLOUR BREAD (NO FOOD VALUE) 

1 cup bran 4 tablespoons mineral oil 

2/3 cup cellu-flour ^ teaspoon salt 

3 teaspoons baking powder Water to mix 
1A4 tablespoons India gum 

Prepare bran according to directions given under 
Bran Cakes, place in bowl and add cellu-flour, 
baking powder, India gum, and salt. Mix thor¬ 
oughly, then add mineral oil and sufficient water 
to make a stiff dough. Mold into small cakes one 


50 


FOOD FOR THE DIABETIC 


inch thick. Place in pan greased with mineral 
oil and bake in slow oven one and one-half hours. 

BRAN AND CELLU-FLOUR CAKES (NO FOOD VALUE) 

Prepare mixture as for Bran and Cellu-flour 
Bread, using one-third instead of two-thirds cup 
cellu-flour. Spread out to one-fourth inch thick¬ 
ness in a greased baking pan. Cut into squares 
and bake until crisp in a moderate oven. These 
cakes may be sweetened with saccharine and 
flavored with cinnamon or vanilla if desired. 

BRAN MUFFINS 

(Food value: prot. 6 gms., carbo. 0 gms., fat 6 gms.) 

1 cup bran 1 tablespoon mineral oil 

*4 teaspoon salt ^4 grain saccharine 

1 teaspoon baking powder 1 egg 

Wash bran according to directions given under 
Bran Cakes. Place washed bran, salt, baking 
powder, mineral oil, and saccharine, if desired, in 
bowl. Mix well, then add well beaten egg yolk, 
and, lastly, cut and fold in stiffly beaten egg white. 
Divide mixture equally into six muffin rings which 
have been greased with mineral oil. Bake in 
moderate oven fifteen minutes. Each muffin will 
have a food value of protein, 1 gm., and fat, 1 gm. 
Note . Bran used in above recipes may be dried 



FOOD FOR THE DIABETIC 


51 


thoroughly after washing and then ground finely 
in a grist mill. Bran prepared in this way will 
make a finer biscuit though not so satisfactory 
for use when diabetes is associated with consti¬ 
pation. 


SALADS 

TOMATO AND CELERY SALAD 

Peel tomato and remove seeds and pulp; fill 
hollow with chopped celery mixed with mayon¬ 
naise. Serve on bed of lettuce. 

CABBAGE SALAD 

Select a firm green cabbage. Cut into quarters, 
core and slice very thinly. Mix with boiled or 
mayonnaise dressing. One teaspoon of finely 
chopped onion or green pepper may be added. 

TOMATO JELLY SALAD 

1 cup tomatoes 1 sprig of parsley 

V 2 teaspoon chopped onion 2 teaspoons gelatine 
y ± teaspoon salt 2 tablespoons cold water 

Paprika 

Add onion, parsley and seasonings to tomato, 
simmer fifteen minutes, strain, and add while hot 
to gelatine which has been soaked in the cold 
water. Pour into two small cups, chill, and serve 


52 


FOOD FOR THE DIABETIC 


on lettuce leaves with mayonnaise dressing. A 
small amount of cucumber cut into cubes, cold 
cooked string beans, or celery cut into small 
pieces may be added to mixture when poured into 
molds. 


ASPARAGUS SALAD 

Cut a ring one-third inch wide from a red or green 
pepper. Put four or five canned asparagus stalks 
through ring, arrange on lettuce leaves, and serve 
with mayonnaise dressing. 

SPINACH SALAD 

Arrange cold, cooked and chopped spinach in a 
mound on a bed of lettuce. Serve with French 
dressing and garnish with hard-boiled egg cut into 
quarters lengthwise. 

JELLIED VEGETABLE SALAD 

2 teaspoons gelatine y 8 teaspoon salt 

3 tablespoons vinegar Paprika to taste 

y 4 grain saccharine % cup boiling water 

Soak gelatine in vinegar five minutes, add sac¬ 
charine, salt, paprika, and boiling water. Cool, 
and as mixture begins to thicken add chopped 
cabbage, celery, green pepper, cucumber or other 
desired vegetable. Turn into mold and chill. 
Serve on lettuce with mayonnaise dressing. 







FOOD FOR THE DIABETIC 


53 


FISH SALAD 

Canned tunny fish, salmon, or crab meat may be 
combined with chopped celery knd moistened 
with mayonnaise or boiled dressing and served 
on lettuce. 


SALAD DRESSINGS 

FRENCH DRESSING 

1 tablespoon olive oil y 8 teaspoon salt 

y 2 tablespoon vinegar Pepper and paprika 

Mix ingredients and beat with fork until creamy. 

BOILED DRESSING 

y 2 teaspoon salt 1 tablespoon melted butter 

y 2 teaspoon dry mustard ^ cup (4 tablespoons) 
Paprika cream 

1 egg yolk 1 tablespoon vinegar 

Mix dry ingredients, add egg yolk, melted butter 
and cream. Heat over hot water, adding the 
vinegar gradually. Stir constantly, until mixture 
thickens. 


MAYONNAISE DRESSING 

y 2 teaspoon salt 1 egg yolk 

y 2 teaspoon dry mustard 1 tablespoon vinegar 
Paprika 1 cup olive, salad or mineral 

oil 


54 


FOOD FOR THE DIABETIC 

Mix dry ingredients, add egg yolk and vinegar, 
then add the oil gradually, beating constantly 
with Dover egg beater. Mineral oil may be used 
in place of olive, or salad oil, when patient is on 
a very low allowance of fat. Have ingredients 
cold before mixing in order to insure best results. 

VEGETABLES 

THRICE-BOILED VEGETABLES 

The 5 and 10 per cent groups of vegetables are 
made practically carbohydrate-free by the fol¬ 
lowing method. Prepare vegetables and cut into 
small pieces, tie up loosely in a square of cheese¬ 
cloth and let stand in cold water thirty minutes. 
Drain and put in kettle of cold water. Bring to 
boiling point, and boil five minutes. Drain, put 
on again in cold water and bring again to boiling 
point, boil five minutes. Three periods of boiling 
are sufficient to make the vegetables practically 
free of starch, and they are then classed as “fill¬ 
ers” or “extras” and are neither weighed nor con¬ 
sidered in filling the food prescription. 

PREPARATION OF VEGETABLES 

All vegetables used, other than those thrice- 
boiled, must be weighed and considered in cal- 


FOOD FOR THE DIABETIC 


55 


culating the food allowance for the day. The 
weights should be taken of the edible portion only, 
after peeling or other waste is removed. Vege¬ 
tables may be weighed before or after cooking, 
taking care to drain thoroughly if weighed after 
boiling. 

Those vegetables which are allowed in the diet 
may be prepared as desired but it must be remem¬ 
bered that all butter, cream, milk, etc., used in 
preparing vegetables for the table must be taken 
from the total daily allowance of such foods. The 
only ingredients that may be added to the vege¬ 
tables without increasing the food value, are 
vinegar, salt, pepper or mineral oil. 

BRAISED CELERY 

Clean celery and cut into pieces. Cook in boiling 
water five minutes. Drain and brown in pan with 
a little butter. Add a little meat stock and sim¬ 
mer until tender. Season and serve. 

HOT SLAW 

Select a firm green head of cabbage. Clean and 
slice finely. Put on in boiling water and cook 
with cover partly off for fifteen to twenty minutes 
or until done. Drain and dress with vinegar, 
butter, salt and pepper. 


56 FOOD FOR THE DIABETIC 

SCALLOPED CABBAGE 

Prepare cabbage as above. When tender, drain 
and put in baking dish. Add one or two table¬ 
spoons of grated cheese, and cream to moisten. 
Season with salt and pepper and brown in oven. 

SCALLOPED EGG PLANT 

Pare egg plant and cut into small cubes, cook in 
boiling salted water until tender. Drain. Put 
one or two tablespoons of butter in frying pan, 
add one-half tablespoon minced onion, one-half 
tablespoon chopped parsley and the cooked egg 
plant. Season with salt and pepper, turn into 
baking dish, sprinkle with crumbled bran biscuit 
and brown in oven. A little grated cheese may 
be added before placing dish in oven if desired. 

BOILED SUMMER SQUASH 

Vegetable Marrow or Turban squash may be pre¬ 
pared in this way: wash and cut into thick slices 
or quarters. Cook twenty minutes in boiling 
salted water or until soft. Drain well, mash and 
season with butter, salt and pepper. 

JERUSALEM ARTICHOKES 

The Jerusalem artichoke is a tuber and is found 
growing wild in many parts of the United States 


FOOD FOR THE DIABETIC 


57 


and Canada. Lusk in “Science of Nutrition,” 
page 54, states that Jerusalem artichokes have 
little or no direct nutritive function. Sherman in 
“Chemistry of Food and Nutrition/' page 17, 
says: “Inulin, occurring in the tubers of the Jeru¬ 
salem artichoke, is of practically no importance as 
human food.” It is of interest, then, for the 
diabetic to know of a vegetable which may be 
used practically without restriction and which 
can be used as a substitute for the usually for¬ 
bidden potato. 

Preparation: Wash the artichokes and put into 
boiling salted water. Cook gently about twenty 
minutes or until tender. Drain and peel. Do 
not over-cook, as they are apt to become dis¬ 
colored. 


MASHED JERUSALEM ARTICHOKES 

Prepare as above; when tender drain, then mash, 
or put through sieve. Reheat and serve with 
butter, salt and pepper. 

CREAMED ARTICHOKES 

Serve sliced boiled artichokes with cream, salt 
and pepper. 


58 


FOOD FOR THE DIABETIC 


CHILE SAUCE 

6 tomatoes 
2 peppers 
1 onion 
1 cup vinegar 
y 2 tablespoon salt 

Chop tomatoes, peppers and onion. Put in a 
preserving kettle with remaining ingredients. The 
spices should be tied in a small piece of cheese¬ 
cloth before putting in kettle. Cook slowly, stir¬ 
ring frequently, for two hours or until thick. 

CHOPPED PICKLES 

1 small head red or green 1 tablespoon salt 
cabbage 1 cup vinegar 

4 green peppers y 2 cup water 

1 onion Saccharine to taste 

Chop finely cabbage, peppers and onion, add salt, 
vinegar, water and saccharine. Boil gently until 
tender, put in jars and seal. 

DESSERTS 

CUSTARD 

(The food value of one-third of this recipe is: 
prot. 3 gms., fat 10 gms., and carbo. 2 gms.) 

1 egg y 2 cup (8 tablespoons) 20% 

% grain saccharine cream 

Salt ^4 teaspoon vanilla, almond 

V 2 cup water or other flavoring 


y 2 tablespoon whole cloves 
y 2 tablespoon broken stick 
cinnamon 

Saccharine to sweeten 


FOOD FOR THE DIABETIC 


59 


Beat egg slightly, add saccharine and a very little 
salt. Heat cream and water to the scalding point 
and add slowly to egg. Strain into three small 
custard cups, dividing the mixture equally. Each 
portion may be flavored differently; for example, 
either almond or a little grated nutmeg, orange 
or lemon rind. 


GELATINE DESSERTS 

(Any of the following six desserts will have a 
food value of prot. 3 gms., and carbo. 5 gms.) 


LEMON JELLY 

1 teaspoon gelatine 3 tablespoons lemon juice 

1 tablespoon cold water Saccharine to sweeten 

5 tablespoons boiling water 


ORANGE JELLY 

1 teaspoon gelatine 2 tablespoons orange juice 

1 tablespoon cold water 2 teaspoons lemon juice 
5 tablespoons boiling water Saccharine to sweeten 

GRAPEFRUIT JELLY 

1 teaspoon gelatine 3^2 tablespoons grapefruit 

1 tablespoon cold water juice 

5 tablespoons boiling water Saccharine to sweeten 


60 


FOOD FOR THE DIABETIC 


STRAWBERRY JELLY 

1 teaspoon gelatine Juice and pulp from 1/3 

1 tablespoon cold water cup strawberries 

5 tablespoons boiling water Saccharine to sweeten 

PEACH JELLY 

1 teaspoon gelatine Juice and pulp from % 

1 tablespoon cold water small peach (2 oz., or 60 

6 tablespoons boiling water gms.) 

Saccharine to sweeten 

CRANBERRY JELLY 

1 teaspoon gelatine Juice and pulp from 1/3 

1 tablespoon cold water cup cooked cranberries 

4 tablespoons boiling water Saccharine to sweeten 

Method of preparation for above six recipes .— 
Soak gelatine in the cold water five minutes, dis¬ 
solve in the boiling water. If gelatine does not 
readily dissolve place vessel containing gelatine 
mixture over boiling water a few minutes. Then 
add fruit juice or pulp and just enough saccharine 
to sweeten. Set aside in a cool place until firm. 
Care must be taken not to add too much sac¬ 
charine since an excess gives a disagreeable bitter 
taste. A little practice will determine the right 
amount needed to suit the individual taste. 



FOOD FOR THE DIABETIC 61 

SNOW PUDDING 

One-half of a stiffly beaten egg white (protein 2 
grams) may be beaten into any of the above 
gelatine desserts when just beginning to thicken. 
Chill and serve with or without cream. 

BAVARIAN CREAM 

Whip two tablespoons of cream and fold into any 
of the above gelatine desserts when just begin¬ 
ning to thicken. 


FRUIT ICES 

Any of the above gelatine dessert recipes may be 
frozen and served as fruit ices. When making 
ices omit gelatine and use only fruit juice or pulp, 
water and saccharine to sweeten. 

COCOA JELLY 

1 teaspoon gelatine 2 teaspoons cocoa 

1 tablespoon cold water ^ cup boiling water 

2 or 3 grains salt Saccharine 

V 2 teaspoon vanilla 

Soak gelatine in cold water five minutes. Add 
cocoa to boiling water and boil five minutes. Dis¬ 
solve gelatine in hot cocoa, add saccharine, salt 
and vanilla. Set aside in a cool place until firm. 
One-half of a stiffly beaten egg white, or two 
tablespoons of cream, whipped, may be added to 


62 


FOOD FOR THE DIABETIC 


jelly as suggested under Snow Pudding and 
Bavarian Cream. 


ICE-CREAM 

2 cup water Saccharine 

i/ 2 cup 40% cream Flavoring 

Add water to cream, sweeten with one-eighth 
grain saccharine and flavor with vanilla or other 
desired flavoring. Freeze and serve. 

DESSERTS (no FOOD VALUE) 

1 teaspoon agar Saccharine 

1 cup water Flavoring 

2-3 grains of salt 

Boil agar and water until dissolved, add sac¬ 
charine and salt, and flavor with any desired 
sugar-free fruit extracts, coffee, or an infusion of 
boiled cocoa shells. If cocoa or coffee is used add 
a few drops of vanilla. 

Two teaspoons of gelatine may be substituted 
for agar. The amount of gelatine used is so small 
as to be practically negligible as food. 

FOOD TABLE 

The following table has been arranged for con¬ 
venience in calculating the food value of certain 
dishes: 


FOOD FOR THE DIABETIC 


63 



Carbo¬ 

hydrate 

Protein 

Fat 

Gelatine, 1 tablespoon, or 10 

grams 

grams 

grams 

gms. 


9 


Gelatine, 1 teaspoon, or 3 gms. 


3 


Flour, 1 tablespoon, or 10 gms. 

7 

1 


Flour, 1 teaspoon, or 3 gms. . . 
Chocolate (bitter), 1 square, 

2 



1 oz., or 30 gms. 

Cocoa, 1 tablespoon, ^ oz., or 

9 

4 

14 

15 gms. 

3 

2 

2 

Lemon juice, 1 tablespoon.... 

1.5 



Orange juice, 1 tablespoon.... 

2 



Horseradish, 2 teaspoons. 

1 



Bacon, raw, 1 oz., or 30 gms... 
Saltine or cracker, weight 3 


20 

4 

gms. 

2 


1 


Bran used in recipes may be secured most 
economically at any feed store or flour mill. All 
bran used must be thoroughly washed to free of 
starch. Some of the various brans put up in 
packages contain as much as 60 per cent car¬ 
bohydrate, and if used great care should be taken 
to wash thoroughly. 

Cellu-flour may be obtained from the Dietetic 
Cellulose Co., 2557 West Chicago Avenue, Chi¬ 
cago, Illinois. India gum may be obtained at 
drug stores or from the above firm. 

Mineral oil, agar and saccharine may be ob¬ 
tained at drug stores. Saccharine may be pur- 








64 


FOOD FOR THE DIABETIC 


chased in a liquid form under various trade names 
and will be found most convenient. 

A variety of concentrated fruit flavorings and 
extracts are for sale in many grocery stores under 
the trade name of “Virginia Dare” extracts. The 
lemon, orange, almond, anise and celery flavors 
contain no starches or sugars whatever. The small 
amount present in the vanilla and a few of the 
other flavors is so small as to be negligible when 
one considers that one teaspoon of the extract will 
flavor a quart of liquid. Among some of the 
flavors obtainable are sherry, apricot, cherry, 
peach, pineapple, raspberry, strawberry, maple, 
banana and grape. For further information 
address Garrett & Co., 10 Bush Terminal, Brook¬ 
lyn, N. Y. 

Raspberry, lemon, orange and maple flavorings 
for diabetics may also be obtained from Emma 
Hall, 17 Oak Square Ave., Brighton, Mass. 

A convenient diabetic “Jello” in either orange, 
lemon, or raspberry flavor, is now made by the 
Genesee Pure Food Co., Leroy, N. Y. The amount 
of protein in this product is so small that the 
jelly may be considered as practically a “filler.” 

A food-free cocoa infusion may be made from 
cocoa shells. These are put up by Walter Baker 
& Co., Ltd., 159 Franklin Street, New York City. 


Section X 


DIRECTIONS FOR URINE EXAMINATION 

The equipment necessary for collecting and 
testing the urine consists of the following: one 
thoroughly clean, wide-mouthed glass jar with 
cover, and sufficiently large to contain the entire 
twenty-four hour quantity of urine; three test- 
tubes, with a small brush for cleaning; one tea¬ 
spoon; one bottle of toluol; one bottle of Bene¬ 
dict’s Solution; and one small alcohol lamp. A 
gas burner may be used in place of alcohol lamp. 

The method of collecting the urine is as follows: 
the first urine voided in the morning at 7 a. m. 
should be discarded, after which the entire quan¬ 
tity voided during the following twenty-four 
hours up to and including that at 7 a. m. the next 
morning should be collected in the wide-mouthed 
glass jar and kept in a cool place. One teaspoon 
of toluol may be added to the urine as a preserva¬ 
tive. The quantity of urine voided for each 
period of twenty-four hours should be measured 
and recorded. A small amount (4 oz.) should be 


65 


66 


FOOD FOR THE DIABETIC 


reserved for making the tests. It is advisable to 
make these tests in the morning, every day or 
every other day as directed by the attending phy¬ 
sician. The results of each test should be recorded 
for his information. 

The method of making the test for sugar is as 
follows: pour five cubic centimeters, or one full 
teaspoon, of Benedict’s Solution into a test tube, 
and add eight to ten drops (no more) of the urine 
to be tested. Heat this over the alcohol lamp or 
gas flame, and allow it to boil vigorously for three 
minutes, shaking the tube to prevent boiling over. 
Then set it aside to cool. If sugar is present, a 
large amount of precipitate or sediment will form, 
giving a cloudy appearance. When the urine is 
free of sugar, the solution will be clear and of a 
blue color. Urine with a trace of sugar will give 
an olive green or yellowish tan reaction with some 
sediment. Urine with approximately 2 per cent 
of sugar will give a red reaction with considerable 
sediment. When the percentage of sugar is low 
(under 0.3 per cent), the sediment will form only 
on cooling of the solution. 

The test tube wkh contents may be heated by 
placing it upright in a vessel containing a small 
amount of boiling water. In this case, the heating 
must be continued for five minutes, during which 



FOOD FOR THE DIABETIC 


67 


time the water in the pan must boil vigorously. 
By this method, there is less danger of the solu¬ 
tion’s boiling over the test tube and burning the 
fingers, and less danger of breaking the tube. A 
medicine dropper is of value in measuring the 
urine. 


Section XI 


SUGGESTIONS FOR THE PREVENTION OF 
DIABETES 

The tendency to diabetes seems to run in cer¬ 
tain families and races. It may be largely pre¬ 
vented or controlled by observing the following 
rules: 

1. Keep the body at a normal weight. 

2. Avoid excesses in eating. 

3. Go to a physician twice a year for a urine examination. 

Dr. Elliot P. Joslin, of Boston, is authority for 
the statement that it is rare for diabetes to de¬ 
velop in an individual over the age of twenty who 
is habitually underweight. “Diabetes,” he says, 
“is a penalty of obesity, and the greater the 
obesity, the more likely is Nature to enforce it.” 
The Lincoln National Life Insurance Company 
finds that the incidence of diabetes increases with 
age only among obese individuals. Among the 
thin, it remains constant. 


68 


FOOD FOR THE DIABETIC 69 

Standard Table op Average Heights and Weights of Men 
and Women of Various Ages.* 

Men . 

Heights Weights 

y 15-19 20-24 25-29 30-34 35-39 40-44 45-49 50-54 55-59 


4 

11 

yrs. 

Ill 

yrs. 

117 

yrs. 

122 

yrs. 

125 

yrs. 

127 

yrs. 

130 

yrs. 

132 

yrs. 

133 

yrs. 

134 

5 

0 

113 

119 

124 

127 

129 

132 

134 

135 

136 

5 

1 

115 

121 

126 

129 

131 

134 

136 

137 

138 

5 

2 

118 

124 

128 

131 

133 

136 

138 

139 

140 

5 

3 

121 

127 

131 

134 

136 

139 

141 

142 

143 

5 

4 

124 

131 

134 

137 

140 

142 

144 

145 

146 

5 

5 

128 

135 

138 

141 

144 

146 

148 

149 

150 

5 

6 

132 

139 

142 

145 

148 

150 

152 

153 

154 

5 

7 

136 

142 

146 

149 

152 

154 

156 

157 

158 

5 

8 

140 

146 

150 

154 

157 

159 

161 

162 

163 

5 

9 

144 

150 

154 

158 

162 

164 

166 

167 

168 

5 

10 

148 

154 

1581 

163 

167 

169 

171 

172 

173 

5 

11 

153 

158 

163 

168 

172 

175 

177 

178 

179 

6 

0 

158 

163 

169 

174 

178 

181 

183 

184 

185 

6 

1 

163 

168 

175 

180 

184 

187 

190 

191 

192 

6 

2 

168 

173 

181 

186 

191 

194 

197 

198 

199 

6 

3 

173 

178 

187 

192 

197 

201 

204 

205 

206 


* These Tables (revised to April, 1918) are used through the 
courtesy of the Metropolitan Life Insurance Company. Accord¬ 
ing to their Bureau of Statistics, the average weight is not the 
best weight after 35 years of age. Those who weigh from 10 
to 20 per cent below the average show the optimum condi¬ 
tion of longevity at the most of the ages after early adult life. 


70 


FOOD FOR THE DIABETIC 


WOMEN 


Heights Weights 


Ft. 

In. 

15-19 

yrs. 

20-24 

yrs. 

25-29 

yrs. 

30-34 

yrs. 

35-39 

yrs. 

40-44 

yrs. 

45-49 50-54 55-59 
yrs. yrs. yrs. 

4 

11 

110 

113 

116 

119 

122 

126 

129 

131 

132 

5 

0 

112 

115 

118 

121 

124 

128 

131 

133 

134 

5 

1 

114 

117 

120 

123 

126 

130 

133 

135 

137 

5 

2 

117 

120 

122 

125 

129 

133 

136 

138 

140 

5 

3 

120 

123 

125 

128 

132 

136 

139 

141 

143 

5 

4 

123 

126 

129 

132 

136 

139 

142 

144 

146 

5 

5 

126 

129 

132 

136 

140 

143 

146 

,148 

150 

5 

6 

130 

133 

136 

140 

144 

147 

151 

152 

153 

5 

7 

134 

137 

140 

144 

148 

151 

155 

157 

158 

5 

8 

138 

141 

144 

148 

152 

155 

159- 

162 

163 

5 

9 

141 

145 

148 

152 

156 

159 

163 

166 

167 

5 

10 

145 

149 

152 

155 

159 

162 

166 

170 

173 

5 

11 

150 

153 

155 

158 

162 

166 

170 

174 

177 

6 

0 

155 

157 

159 

162 

165 

169 

173 

177 

182 


INDEX 


Acidosis, 5, 8, 9, 36 
Acids, 9 

Agar, 3, 21, 35, 49, 62, 63 
Almonds, 28 

Analysis of urine, 65, 66 
Apples, 24 
Apricots, 24 

Artichokes, food value of, 23, 
30 

inulin in, 57 

recipes for the use of, 56, 57 
Asparagus, food value of, 23, 
30 

salad, 52 

Bacon, 26, 29, 63 
Baked egg and tomato, 46 
fish, 40 
Bananas, 24 
Bathing, 4 
Beans, 23, 30 
Beef, broth, 37 
food value of, 26 
stew, 44 
Beets, 23, 30 
Benedict’s solution, 65, 66 
Blackberries, 24 
Blueberries, 24 
Boiled dinner, 45 
Bone-building material, 9 


Bran, 3, 4, 35 
biscuits, muffins, etc., 48 
49, 50 

where obtained, 63 
Brazil nuts, 28 
Bread, 25 

Breads, diabetic, 48, 49, 50 
Bulletin No. 28, 30 
Butter, 29 
Butternuts, 28 

Cabbage, 23, 30 
Calculation of the diet, 16-22 
Calorie, definition of, 10 
Calories, average daily re¬ 
quirement, x, 6 
Cantaloupe, see muskmelon 
Carbohydrates, calculation of, 
in diet, x, 5, 16, 17 
equivalents, table of, 23-26 
food value of, 1 gram, 11 
function in diet, 7 
sources of, 7, 8 
Carrots, 23, 30 
Cauliflower, 23, 30 
baked with cheese, 48 
Celery, 23, 30 
and cheese salad, 47 
Cellu-flour, bread, 49, 50 
where obtained, 63 


71 


INDEX 


72 

Cereals, food value of, 25, 26 
Cheese, food value of, 27 
recipes, 47, 48 
Chicken, broth, 37 
food value of, 26 
Children, special dietary 
needs of, 9 
Chocolate, 63 
Clam, broth, 38 
Clams, food value of, 8, 27 
Clothing, 4 

Cocoa, food value of, 63 
jelly, 61 

shells, 35, 62, 63 
Coffee, 35 
jelly, 62 
Corn-flakes, 25 
Corn, sweet, 23, 30 
Coma, 5 

Composition of foods, 7-9 
23, 30, 63 

Constipation, 3, 36, 51 
Cranberries, 24 
Cranberry jelly, 60 
Cucumbers, 23, 30 
Currants, 24 
Custards, 36, 58 

Desserts, 58, 62 
Diabetes, ix, x, xi, 5, 6 
analysis of urine in, 65-67 
dietary treatment of, ix, x, 
xi, 5, 6 
insulin in, ix 
serum treatment in, ix 
Diabetic recipes, 37-62 
Diarrhea, 3 


Diet, importance of, ix, x, 6 
method of calculating, 
16-22 

Dressings, salad, 53, 54 

Egg recipes, 45, 46 
Eggs, food value of, 28 
Energy, food as, x, 10, 11 
Exercise, 3, 10, 11 

Farina, 25 

Fat, calculation of diet high 
in, 20 

equivalents, table of, 29 
foods rich in, 9 
fuel value of 1 gram, 11 
function of, 7, 10 
in relation to acidosis, x, 
xi, 5, 9 
Filberts, 28 

Fish, food value of, 27 
recipes, 40, 41 
sauces, 41, 43 
Flavorings, 21, 36, 64 
Flour, 63 

Food as energy, x, 10, 11 
as regulating material, 7,9 
carbohydrate content of, 7, 
8, 23-26 

composition of, 7-9, 23-30, 
63 

definition of, 7 
equipment for measuring, 
14, 15 

fat content of, 9, 29 
protein content of, 8, 26-28 
tables, 23-30, 63 


INDEX 


73 


Food tolerance, how deter¬ 
mined, x, xi, 5 
values, 23-30, 63 
vitamines in, 9 
French dressing, 53 
Fruits, food value of, 7, 24 
use of, in diet, 9 
Fuel requirement of body, x, 
10 

value of, 1 gram carbo¬ 
hydrate, 11 
fat, 11 

protein, 10, 11 

Gelatin, desserts, 59-61, 64 
food value of, 21, 36, 63, 
64 

Grapefruit, 24 
jelly, 59 

Gluten breads, 25, 36 
Gum, India, 48, 63 

Ham, 26 

Heights and weights, table 
of, 69, 70 
Hickory nuts, 28 
Huckleberries, 24 

Ice-cream, diabetic, 62 
Ices, fruit, 61 
Iletin. see Insulin 
India gum, 48, 63 
Infections, 3 
Insulin, ix 
Inulin, 57 

Jelly, cocoa, 61 
coffee, 62 


Jelly, fruit, 59-62, 64 
tomato, salad, 51 
Jerusalem artichokes, 56, 57 
Joslin, diabetes and obesity, 
68 

Kilo, x (1 kilo=2.2 lbs.) 

Lamb, 26 
Lard, 29. 

Lemon jelly, 59 
Lemons, 24 
Lettuce, 23, 30 
Lima beans, 23, 30 
Lincoln National Life Insur¬ 
ance Co., 68 
Lobster, 27 

Lusk, inulin in Jerusalem 
artichoke, 57 

Macaroni, 26 

Mayonnaise, food value of, 
29 

recipe for, 53 

Measuring, foods, equipment 
for, 12-15 

Meat, as a source of protein, 
8 

as a source of sugar in 
urine, xi, 5, 8 
food value of, 26 
recipes, 44, 45 
sauces, 41-43 
Menu planning, 31-36 
Metric system, 14 
Metropolitan Life Insurance 
Co. tables, 69, 70 


INDEX 


74 

Milk, food value of, 28 
use of, in diet, 9 
Mineral oil, 36, 48-50, 63 
Muffins, bran, 50 
Mushrooms, food value of, 
23, 30 

Muskmelon, 24 
Mutton, 26 
broth, 37 

Nuts, 28 

Oatmeal, 26 

Oil, mineral, 36, 48-50, 63 
olive, 29 
Olives, 29 
Orange jelly, 59 
Oranges, 24 
Oysters, 27 

Parsnips, 23, 30 
Peach jelly, 60 
Peaches, 24 
Peanut butter, 29 
Peas, 23, 30 
Pecans, 28 

Peppers, green, 23, 30 
Pickles, 58 
Pineapples, 24 
Plums, 24 
Pork, 26, 29 
Potatoes, 23, 30 
Protein, as a source of en¬ 
ergy, 10 

as a source of sugar in 
urine, xi, 5, 8 
daily requirement of, x, 8 


Protein, equivalents, table of, 
26-28 

fuel value of 1 gram, 11 
use in the body, 7, 10 
Puffed rice, 26 
wheat, 26 
Pumpkin, 23, 30 

Raspberries, 24 
Recipes, diabetic, 37-62 
Rhubarb, 23, 30 
Rice, 26 

Rose, Feeding the Family 
and Laboratory Hand¬ 
book, 30 

Rules for diabetic, 3 

Saccharine, 35 
Salad, dressings, 53, 54 
recipes, 51, 53 
Salads, use in diet, 9 
when restricted, 4 
Saltines, 63 

Sauces, fish and meat, 41-43 
Serum treatment, in diabetes, 
ix 

Shellfish, 27 
Sherman, inulin, 57 
Shredded wheat, 26 
Shrimp, 27 
Snow pudding, 61 
Soups, 37-40 
Spices, 36 
Spinach, 23, 30 
Squash, 23, 30 
Stew, beef, with vegetables, 
44 


INDEX 


Starch, see carbohydrates 
Strawberries, 24 
Strawberry jelly, 60 
String beans, 23, 30 
Succotash, canned, 23, 30 
Sugar, see carbohydrates 
excretion in diabetes, xi, 5 
in urine, Benedict test 
for, 65-67 

protein foods, or meat, as 
a source of, xi, 5, 8 
Sugar-free flavorings, 21, 64 

Tables, of food values, 23- 
30, 63 

of average weights of 
men and women, 69-70 
Teeth, care of, 4 
Test, Benedict, for sugar in 
urine, 65-67 

Thrice-boiled vegetables, in 
diet, 21 

preparation of, 54 
Tolerance, food, x, xi, 5 
Tomato, 23, 30 
Turnips, 23, 30 


75 

Unit measure of heat, 10 
Units of weight, 14 
Urine, test for sugar in, 65-67 
sugar in, xi, 5, 8 

Veal, 26 

Vegetables, food value of, 
23, 30 

grouped as to carbohydrate 
content, 30 
preparation of, 54-58 
recipes for, 51-58 
thrice-boiled, 21, 54 
use in the diet, 8, 9 
Vinegar, 36 
Vitamines, in food, 9 

Walnuts, 28 
Watermelons, 24 
Weight, units of, 14 
Weighing foods, directions 
for, 14, 15 

Weights, table of average, 
for men and women, 
69-70 












































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